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Black Bean Salsa with Avocado

  • Total Time: 20 minutes


Tomato and lime juice flavor this bright, zesty salsa that is perfect for all your chips and dip needs!


  • 1 can black beans, drained and rinsed
  • 2 whole tomatoes, one diced and one cut into large chunks
  • 2 ears corn, kernels scraped off (or one cup frozen corn kernels)
  • 1 jalapeno, diced (seeds removed for less heat)
  • 1/4 cup cilantro leaves
  • 1 scallion, green part sliced and white part reserved
  • 1 lime, zested and juiced
  • 1 ripe avocado
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 cup olive oil


  1. Place the beans, chopped tomato, corn kernels, jalapeno, scallion greens, cilantro, and lime zest in a bowl.
  2. In a blender, puree the chunks of tomato, white part of the scallion, lime juice, sugar, salt, and olive oil until very smooth. Pour the dressing over the bean mixture and stir. You may want to start with half of the dressing if your tomato was very large.
  3. Taste the salsa for seasoning. Right before serving, cube the avocado and add it to the salsa.
  4. Serve with chips, over rice, or over greens as a salad. Enjoy!


To prep, add the avocado right before serving. The rest of the recipe can be made up to 2 days in advance.

  • Prep Time: 20 minutes

Keywords: black bean salsa, black bean salad, vegan mexican recipes